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Coconut Cream Cake III
Coconut Cream Cake III
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Delectable coconut cake with tender crumb, enhanced by sour cream and topped with luscious almond glaze.
Ingredients:
  • 1 (18.25 ounce) package yellow cake mix with pudding
  • 0.66666668653488 cup vegetable oil
  • 4 eggs
  • 1 cup sour cream
  • 1 (10 ounce) package flaked coconut
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
  • 0.25 teaspoon almond extract
  • 0.5 cup sliced almonds
Instructions:
  • Preheat oven to 325°F (165°C) and generously grease a 9x13 inch pan.
  • Combine cake mix, sugar, oil, eggs, and sour cream in a large bowl. Beat for 4 minutes, then gently fold in coconut. Pour the batter into the pan and bake in a preheated oven for 75 minutes until a toothpick comes out clean.
  • Prepare the glaze by mixing confectioners' sugar, milk, and almond extract. Adjust the consistency by adding more milk if needed. Drizzle the glaze over the cooled cake and sprinkle with sliced almonds right away.

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